August 2022 by Middleburg Life

Volume 39 Issue 8 | August 2022 | middleburglife.com

DINING & ENTERTAINING GIFT GUIDE

Summer Sips at The Red Fox Inn

OSGF: Feeding the Creative Spirit

NEW & NEARBY:

FRESH CULINARY TALENT IN TOWN

2KYLES Subscribe Here

MIDDLEBURG REAL ESTATE

ATOKA

PROPERTIES

S I M P LY B E T T E R .

12 CULPEPER ST | WARRENTON, VA

5 BUILDING LOTS ST. LOUIS ROAD | MIDDELBURG, VA

$948,900 | Bakers, Caterers, and Restaurateurs check out this fantastic commercial kitchen! This completely restored and updated circa 1865 Italianate all brick building has an expansive full commercial kitchen , a 22 plus seat main level dining area, merchandise space, and 2 ADA approved baths. Great downtown location.

$875,000 | Builders and Investors don't miss this rare opportunity for 5 contiguous approved building lots. Wells are drilled and there is public sewer availability. Easy access via St. Louis Road to all building sites. Great location between Purcellville and Middleburg. This would be a nice enclave of homes.

Rocky Westfall 540.219.2633

SOLD

11397 BANTRY TER | FAIRFAX, VA

514 MARSHALL STREET NE | LEESBURG VA

$835,000 | This exceptional Ridges of Glendilough home is in the heart of the beautiful, coveted Fairfax community! A wonderful curved staircase, new kitchen in 2020, sun-drenched hardwoods and wood-burning ﬁreplace welcome you and your guests to this classic and charming home.

$779,900 | Great 4 bed, 3.5 bath Colonial in sought after location minutes to the historic district. No HOA! A soaring two-story family room connects to large gourmet kitchen. The primary bedroom with vaulted ceiling has an updated luxury bath. A fully fenced rear yard, deck, and patio make being outside as inviting as being inside.

Eric M. Diello 703.232.7265

Rocky Westfall 540.219.2633

1959 MILLWOOD RD | BOYCE, VA

3.19 ACRES LOT 30 DEER LN | BOSTON, VA

$610,000 | Rare find in historic Millwood: two cottages on one property that were renovated by a local architect in 2016-2017. No detail was left unturned while adhering to historic regulations. The main house was built circa 1870 and the smaller cottage was built in 1880s. Both have new kitchens, refinished original wood floors, new bathrooms, granite, and tile throughout.

$149,900 & $149,900 | Two beautiful building lots with Hazel River frontage in a quiet subdivision near Boston and Culpeper, VA. Convenient level to gently sloping building sites with some winter views of the river. Wooded with nice walk to the river. Great access to US 522 and US 29.

Anne McIntosh 703.509.4499

Rocky Westfall 540.219.2633

Maria Eldredge 540.454.3829

4.55 ACRES LOT 28 DEER LN | BOSTON, VA

S I M P LY B E T T E R . | M I D D L E B U R G R E A L E S TAT E . C O M MIDDLEBURG, MARSHALL, PURCELLVILLE, LEESBURG, ASHBURN, WINCHESTER & CHARLES TOWN | CORPORATE: 10 E WASHINGTON ST, MIDDELBURG, VA 20117 | 540.687.6321 LICENSED IN VA + WV + MD | VA PRINCIPAL BROKER, PETER PEJACSEVICH | WV + MD PRINCIPAL BROKER, JOSH BEALL

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411

Acres

AUCTION

SEPTEMBER 14TH • 4PM | ON SITE

Historic Shenandoah Valley Country Estate

518 Clifton Farm Lane, Berryville, VA Clarke County, Virginia | Jefferson County, West Virginia Since the Washington Family’s stewardship in pre-Revolutionary War times, Clifton has always been a prestigious country estate with rolling hills and captivating views that give peace and serenity to those select few that have called it home. Located in the heart of Blue Ridge Hunt territory on the north end of the Shenandoah Valley, Clifton’s historic homes and 411± Acres will be sold at auction on Wednesday, September 14 at 4pm.

AUCTION LOCATION

Auction will be held on site at the Clifton Farm.

INFORMATION DATES

Wed, August 17 • 10am-12noon & 3pm-5pm Sat, August 27 • 10am-12noon Wed, August 31 • 10am-12noon & 3pm-5pm

Please join us at information dates to learn more about the auction process and to further explain this fine offering. To schedule additional showings please contact Hall and Hall Auctions at 800-829-8747

HallandHall.com | 800.829.8747 VA Auctioneer: 2907004232 WV Auctioneer: 2252

Middleburg Life

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ADVERTISING DIRECTOR | PUBLISHER Christian Bentley christian@middleburglife.com ADVERTISING SALES REPRESENTATIVES Vicky Mashaw | vmashaw@middleburglife.com Jennifer Richards | jennifer@middleburglife.com ACCOUNTS ADMINISTRATOR Joanne Maisano

AU G . 2 0 2 2 middleburglife.com

PUBLISHER: Greenhill Media, LLC EDITOR-IN-CHIEF Kaitlin Hill | kaitlin@middleburglife.com COPY EDITOR: Victoria Peace

MARKETING: Shell Peterson DESIGNER: Elisa Hernandez PRODUCTION DIRECTOR: Nicky Marshok ON THE COVER Local culinary powerhouses Pete Smith, Jefferson Van Allen, and Anna Adams join Oak Spring Garden Foundation’s Biocultural Conservation Farm greenhouse manager, Natalie Carver, to pick some vegetables on a hot summer morning. Photo by Michael Butcher.

m i d d l e b u r g l iLooking f e . c o m • for A U Gmore? U S T 2 0 www.MiddleburgLife.com 22

ON THIS PAGE Christine Harris, manager of the Biocultural Conservation Farm at the Oak Spring Garden Foundation (OSGF), searches for ready-to-pick produce. For more on Harris and the Biocultural Farm at OSGF, turn to page 28. Photo by Gracie Withers. ADVERTISE IN MIDDLEBURG LIFE Greenhill Media, LLC P.O. Box 328 | Middleburg, VA 20118-0328 540.687.5950 | info@middleburglife.com All editorial matter is fully protected and may not be reproduced in any manner without the written permission of the publisher. All unsolicited manuscripts and photos must be accompanied by return postage; the publisher assumes no responsibility. Middleburg Life reserves the right to reject any advertising. Distributed in Aldie, Alexandria, Ashburn, Boyce, Delaplane, Dulles, Front Royal, Gainesville, Haymarket, Leesburg, Manassas, Marshall, Middleburg, Millwood, Paris, Purcellville, The Plains, Rectortown, Reston, Tysons, Upperville, Warrenton, Washington, D.C., and Winchester.

FIND US ON: Instagram @middleburglife Twitter @middleburglife Facebook.com/middleburglife

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H A OM V A ES IL I A TE B L S E

YOU’RE HOME. Where does true happiness come from? From living in a luxurious, custom-built home nestled in a beautiful private club community? From sharing a calendar full of special events and activities with family and friends? From having one of the region’s best golf courses and a state-of-the-art golf performance center right outside your door, along with an enviable list of resort-style amenities? At Creighton Farms, happiness stems from finding luxury in the little moments We invite you to visit our club community and see for yourself: At Creighton Farms, home is where the smiles are.

HAPPINESS — ON A GRAND SCALE 703-957-4800 | CreightonFarms.com

Juno Loudoun, LLC is the owner and developer of the project. Access to and use of recreational amenities are not included in the purchase of real estate in Creighton Farms and require separate club membership which is subject to application, approval, and payment of applicable fees and dues. This is not an offer to sell property to, or a solicitation of offers from, residents of NY, NJ, CT, OR or any other state that requires prior registration of real estate. Obtain the property report or its equivalent, required by Federal and State law and read

it before signing anything. No Federal or State agency has judged the merits or value, if any, of this property.

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CONTRIBUTORS Heidi Baumstark has been writing for several lifestyle magazines and newspaper publications since 2005, specializing in history-related articles highlighting Virginia’s Piedmont. She has been with Middleburg Life since 2014. Over the years, she has featured hundreds of businesses, leaders, residents, historical sights, lectures, heritage programs, and museums in her work. Heidi hopes to inspire readers to pause and consider the people, places, and events that have shaped the story of our local history. Michael Butcher is the owner of Butcher Photography. Originally from Christchurch, New Zealand, he resides in Springfield, Virginia, with his family. For the past 15 years, Michael has specialized in portraiture, event, and editorial photography. When not behind the lens, he enjoys gardening and swimming. Lia Hobel is a freelance journalist, known in town for her blog, Uplift Loudoun, which she launched during the start of the pandemic to share uplifting stories. In addition to her work for Middleburg Life, Lia writes periodically for online platforms with articles appearing on GOBankingRates, Forbes, Huffington Post, and Yahoo! Lia began her career as a broadcast journalist, but left TV news when she moved to Leesburg, Virginia, with her family. She is a Loudoun 40 Under 40 honoree and a Certified Tourism Ambassador for the county. Dulcy Hooper and her husband Richard moved to the country from Washington, D.C. nearly ten years ago. Shortly thereafter, both began writing occasional articles for Middleburg Life. Dogs are a big part of the Hoopers’ lives and several of Dulcy’s earlier articles focused on the couple’s Chinese crested powderpuffs! Victoria Peace is a recent graduate of Georgetown University and holds a degree in French and Art History. On the weekends, she frequently visits her family in The Plains. In her free time, she enjoys playing polo with Twilight Polo Club, riding with the Georgetown Equestrian Team, gardening, walking her family's dogs at Sky Meadows State Park, and visiting her retired horse, Taco. Her perfect “Hunt Country” day would include a stop at the local farmers market in The Plains, a trip to her favorite Middleburg antique stores, and a sunset trail ride in the Virginia countryside. Shayda Windle is a freelance writer covering the arts, people, and places that make Hunt Country so special. Her work has been featured in Plein Air Magazine, the Fairfax County Times, and several online media outlets. In her spare time, you can find her enjoying the great outdoors and exploring Northern Virginia with her husband and two children.

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Callie Broaddus is a Warrenton native and graduate of the University of Virginia with a degree in Architecture. After seven years as a book designer at National Geographic Kids, Callie founded the nonprofit, Reserva: The Youth Land Trust, in 2019. Callie’s land preservation projects and focus on youth empowerment are aided by her talent for storytelling through her camera lens as a professional photographer. In her spare time, Callie enjoys Earl Grey tea, Harry Potter trivia, and dreaming of getting back into the jumper ring. Diane Helentjaris chose Loudoun as her “forever home” in 1990 after experiencing Ohio, Michigan, Montreal, San Francisco, and New Jersey. Following years as a clinical physician and public health administrator, she returned to her humanities roots. A finalist in the 2020 Icelandic Writers Retreat, her book “The Indenture of Ivy O’Neill” comes out in June. Diane also writes a monthly newsletter, The Silk Mill, which is dedicated to those in love with fabric in all its glory. Bill Kent’s journalism has appeared in more than 40 national and regional publications including the Washington Post, Art & Antiques, Philadelphia Magazine, Baltimore Magazine, New Jersey Monthly, and The Hunt. A former correspondent for the New York Times, he taught writing and journalism at the University of Pennsylvania, Rutgers, and Temple universities, and is the author of seven novels, a Fodor’s Guide, and a history of Atlantic City. After graduating from Oberlin College with majors in English and Religion, he published his first piece in The Georgetowner. When not writing, he enjoys walking his westies on Washington Street. Austin Kaseman grew up along Snickersville Turnpike in a foxhunting household. He took a liking to photography when his mother asked him to take photos of her before each meet. Eventually, Austin bought his own camera and some business cards to stick on riders' windshields and the rest was history. Will Thompson is a writer and photographer interested in all things related to nature, conservation, and outdoor recreation. He has worked in communications and project management roles in renewable energy, international development, and mission-driven journalism. Will graduated from the College of Charleston in 2010 with a B.A. in Communications. Gracie Withers is a local photographer who grew up in the village of Aldie and has been photographing local weddings, portraits, and events since 2016. She was a contributing photographer at Georgetown University for over three years and also has a wide variety of experience in sports photography. Her passion began when she received her first camera in middle school and she continued to study the craft in high school and in college. She joined Middleburg Life as a contributor in the spring of 2022 .

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Meet Your Neighbor: Jefferson Van Allen of Goodstone Inn’s Bistro Written by Diane Helentjaris | Photos by Kaitlin Hill

hether you’re at grandma’s kitchen table or a café in Venice’s Piazza San Marco, distinctive settings make for memorable meals. No matter their point of origin, diners heading off to Goodstone Inn & Restaurant will spend the last miles of their journey in a quintessential Middleburg landscape. The narrow roads curve under a robust tree canopy. An old stone chimney, a relic from the past, stands alone in a field. Fence lines are punctuated with coops, the wooden plank jumps foxhunters clear when traversing the countryside. At last, the road leads uphill through a pair of stone gate piers. The property’s original horseshoe-shaped stable has been beautifully renovated and transformed over the years. Today, its wings enclose a garden with a flagstone walkway leading to the Bistro. The scent of boxwood has replaced that of leather, saddle soap, and horses. The Bistro is part cozy lounge seating just beyond the lobby, fireplace, and bar, and part balcony seating under the glass enclosure and overlooking the Conservatory dining room below. Open Monday and Tuesday for more casual fare, the Bistro is managed by Jefferson Van Allen. He’s also the chef. Van Allen’s passion for art, cooking, and hospitality make him well suited to this role. “I want to be the male Martha Stewart,” Van Allen chuckles. An upstate New York native, Van Allen first discovered his love of cooking as an adolescent in a required home economics course. In college, he studied interior design and fine art. After graduation, he dedicated himself to building a career in the hospitality and food industry. He shares Julia Child’s belief that folks should find their passion and devote themselves to it. At one point he spent ten months traveling across the U.S. developing his enduring love of “Mom and Pop” food. Other notable experiences include honing his culinary skills in an Neighbor | Page 7 Left: Jefferson Van Allen.

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Neighbor | From page 6 Asian steakhouse and training under the prominent French contemporary chef and restaurateur Jean-Georges Vongerichten in New York for several years. “I know what I like,” Van Allen emphasizes. And, it seems everyone else likes what he does too. He recounts a recent customer who declared Van Allen’s chowder “the best he ever had.” Van Allen can take an everyday dish like mashed potatoes and transform it into a culinary experience which leaves the diner wondering how he did it. With his long-standing devotion to art, Van Allen believes the appearance of a meal is important. “I love plating. The food has to look pretty when you eat [it]. It has to sit on the plate just right. I add a little something and always make a composed plate.” Locally sourced ingredients drive the menu at the Bistro. Chef Van Allen readily rattles off a long list of nearby farmers he taps for the building blocks of his cuisine. The Goodstone property is over two hundred acres in size and provides a steady stream of microgreens, lettuce, herbs, potatoes, cucumbers, artichokes, and onions. A greenhouse is used to increase the availability

of produce. Van Allen extends the shelf life of ingredients by canning, preserving, and freezing fruits and vegetables for sauces, jams, and marmalades. A staff member gathers eggs daily from the Goodstone chickens and these show up in breakfasts, lunches, and dinners. As specific fruits, vegetables, and meats become available, the menu changes to highlight ingredients at their peak. Each week Van Allen studies what is on offer and then tinkers and experiments his way to a menu of seven or eight entrées. He happily gathers opinions from volunteers. “I have lots of tasters around here,” he says with a smile. The result is a unique cuisine which is both seasonal and local. As much as wine expresses a terroir, the food at Goodstone Inn & Restaurant showcases the Virginia Piedmont. Van Allen has a vision of the Bistro as a place where locals and visitors alike come for a lowkey, but memorable, meal. However, even more than a meal, Van Allen is curating a hospitality experience for all who enter Goodstone’s doors – which he can often be found holding open for arriving or departing guests. In the kitchen or gliding between tables, Van Allen’s secret ingredient seems to be enthusiasm for what he does, where he is, and the patrons he serves. ML

Top left: Van Allen’s stew is topped with a generous square of puff pastry. Middle: A towering crab stack with fresh summer tomatoes and avocado. Right: The Bistro is warm and inviting. Bottom: The pantry is always stocked, adding to the Bistro’s inviting atmosphere.

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Summer Sips: Locally Inspired “Foxtails” at The Red Fox Inn & Tavern Written by Victoria Peace | Photos by Michael Butcher

he Red Fox Inn & Tavern located in Middleburg, Virginia, is the longest continuously run inn and tavern in the country. Established in 1728, the property is steeped in tradition and features historic touches throughout the interior that transport visitors back in time. However, the libations that the inn offers are far from stuck in the past. Tavern Manager Anna Adams enjoys keeping things fresh and inventive behind the bar through an ever-changing variety of seasonal “Foxtails” – unique, elevated cocktails that use local Virginia ingredients and liquors. These cocktails with “a foxy charm” have become favorites of locals and out-of -towners alike. The Red Fox Inn & Tavern’s locally inspired “Foxtails.”

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There are currently four Foxtails on the menu — Sky Meadows, The Thoroughbred, The Spicy Mare, and The First Lady — all the perfect sip on a hot summer day. SKY MEADOWS Named after a popular state park just 20 minutes from Middleburg, Sky Meadows elegantly juxtaposes delicate flavors and a bold presentation. A combination of gin and housemade cucumber water creates a refreshing, light-green base which is topped off with a white elderflower foam. Adams notes that the base layer represents the lush grasses of the meadows while the foam symbolizes the clouds and mist that frequent-

ly cover the rolling hills of the park. Adams sources the gin in Sky Meadows from Catoctin Creek Distillery in Purcellville, Virginia. She appreciates how their Catoctin Creek Watershed Gin® has nice floral notes and a light juniper flavor. THE THOROUGHBRED The Thoroughbred, a quintessential symbol of Hunt Country, features John J. Bowman bourbon paired with fresh lemon juice, pineapple, and bitters. Adams describes it as a drink that both bourbon lovers and “entry-level” bourbon drinkers can enjoy because of the beautiful balance Summer | Page 11

Summer | From page 10 between the citrus and the bourbon. John J. Bowman bourbon is produced by A. Smith Bowman Distillery located in Fredericksburg, Virginia. The oldest distillery in Virginia, it brought home the World’s Best Bourbon award in 2016 among other accolades. THE SPICY MARE True to its name, the Spicy Mare packs a punch. The spicy notes in the drink come from Adams’ house-made jalapeno-infused tequila. However, the heat is balanced out with a hibiscus honey syrup made from fresh local honey and hibiscus leaves. THE FIRST LADY “The First Lady [is named so because] the drink is sophisticated but also dainty,” Adams says. “Because it’s not a super heavy spirit drink, it has to stand alone, and I think that kind of describes what our first ladies have to do.” Inspired by a Clover Club cocktail, The First Lady features a house-made raspberry syrup and puree, Flying Fox peach vermouth, and cointreau. Adams loves using Flying Fox vermouth in her cocktails because Flying Fox never puts a definitive flavor profile on their vermouths — they are always seasonal. The peach vermouth in The First Lady perfectly speaks to the sweetness of warm

Virginia summers. Adams takes great pride in the innovative flavor profiles and creative names of all of the Foxtails. However, if she had to recommend just one, she would suggest ordering The Thoroughbred. The Spicy Mare is a close second, but she says that it’s hard to beat the smoothness of the bourbon-citrus blend. Looking ahead to the fall, Adams is already brainstorming ideas for new, seasonal Foxtails. Last year she made an apple carrot drink which was very popular. She anticipates a version of this drink will make a comeback this year. She’s also playing around with autumnal flavor profiles such as honey, cinnamon, and figs, and sweet potato and cranberry. Foxtails have always been part of The Red Fox’s history. However, since taking the helm of the tavern bar just over five months ago, Adams has revamped all of the Foxtails on the menu to put her own spin on them. Before taking over the bar, Adams managed The Red Fox Inn & Tavern’s front desk. Adams grew up in Front Royal and attended Johnson & Wales University in Charlotte, North Carolina, where she obtained a bachelor’s degree in hospitality and culinary arts. Though she loved her time there, she felt herself longing to go back to Virginia. The very first application she submit-

ted was to The Red Fox Inn & Tavern. Before she had even returned from North Carolina, she was hired. After touring the property, she knew she had made the right decision. She loved the “heart and hearth” feel of the establishment and just wanted to “be in the atmosphere” of the historic inn. Within a few months of joining the staff, a position happened to open up in the tavern leading her to where she is today. Adams strives to offer guests a fine dining experience in a friendly, welcoming atmosphere. She takes pride in the fact that while the space appears quaint and cozy, people are always wowed by the upscale food and outstanding service The Red Fox provides. “We’re a small bar but we have a lot to offer,” Adams says. “We have some really great bourbons, and our list is curated with some wonderful spirits that would 100% be worth coming out and trying.” She suggests stopping by the bar around thirty minutes before your dinner reservation to savor an aperitif that gives you a true taste of the flavors, spirits, and history of Hunt Country. ML The Red Fox Inn & Tavern is open from Monday through Friday from 5 to 8:30 p.m. (with the exception of Wednesday) and Saturday and Sunday from 4:30 to 8:30 p.m. For reservations, please call 540-687-6301.

Left: Anna Adams. Middle: The Red Fox Inn & Tavern on a sunny summer day. Right: Adams adds a final flourish to a refreshing cocktail.

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New Culinary Talent at Salamander Resort & Spa

Written by Lia Hobel | Photos by Michael Butcher

ver the last two years, the Salamander Resort & Spa has welcomed new culinary talent to Market Salamander and Harrimans Virginia Piedmont Grill. Get to know the chefs who are using their wide array of skills to carefully curate every delightful bite at Salamander Resort & Spa in an exclusive Q&A with Middleburg Life. Pete Smith, Executive Chef at Market Salamander Market Salamander has been around for a few years, but Jacksonville, Florida, native Chef Roderick “Pete” Smith has added a distinct southern pizazz since joining the team. Smith graduated from the Southeast Institute of Culinary Arts in St. Augustine in 2000. At the age of 22, Smith became the chef de cuisine at Medure in Ponte Vedra Beach, Florida, making him the youngest Black chef to run a Forbes Four-Star, AAA Four-Diamond restaurant in Florida. With over 22 years of professional experience, Smith has

mastered a wide range of responsibilities in the culinary industry. ML: What brought you to Salamander? PS: My culinary brother and good friend Chef Bill Welch is the executive chef at Salamander Resort & Spa. We used to work together at Sea Island Resort in southeast Georgia. [When] I told him [that] my dream job was to have a market that sells local products and produce, makes cool, gourmet sandwiches, creates tasting menus, executes incredible catering, and teaches cooking classes, Bill told me he had the perfect place for me. And, that it was a Black-owned business. I met Ms. Sheila Johnson and some of the leaders on the Food and Beverage Team and knew it was where I was supposed to be. ML: What inspires your cooking style? PS: I’ve been lucky and blessed to do this for a long time now. Working in multiple places around the country as well as internationally and owning a couple of restaurants has provided

From left to right: Pete Smith, Jean Baptiste-Lawson, and Jose Linares in Salamander Resort & Spa’s culinary garden.

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endless inspiration. My style varies, but I do tell people I specialize in international cuisine with Southern and French techniques. ML: What is your most memorable experience as a chef? PS: The Jacksonville 2005 Super Bowl and the Miami 2007 Super Bowl. I’ll never forget cooking for everyone. It was an incredible experience working [for], meeting, and hanging out with celebrities as well. ML: What do you enjoy most about working in Middleburg? PS: The community is very welcoming, supportive, and transparent. The locals here have been nothing but supportive and loving to me and my family. ML: What are your signature creations? PS: Foie gras BBQ short ribs, waffle soufflé, pimento cheese risotto, truffle fried black-eyed Talent | Page 15

ML: Anything more you’d like to share with readers? PS: I am very passionate about the history of food and I am highly addicted to gummy candies and French fries. Jose Linares, Chef De Cuisine at Harrimans Virginia Piedmont Grill Born and raised in San Salvador, El Salvador, Jose Linares grew up enjoying an abundance of street food and traditional homemade recipes. He joined the culinary team in December 2020 as chef de cuisine of Harrimans Virginia Piedmont Grill. He brings with him a distinctive approach to food and enjoys using local ingredients and international cooking techniques. At 16 years old, Linares moved to the U.S. where he attended Monroe Technology Center in Leesburg for his last two years of high school. During that time, he participated in an exchange program with a sister school in Frankfurt, Germany. This helped him hone fundamentals of European cooking techniques. Linares went on to attend Stratford University, graduating with a bachelor's degree in Culinary and Hospitality Management. While in school, Linares started his professional career with the Four Seasons Hotels in Washington D.C. His kitchen talents have taken him all over the globe to various luxury properties including Jumeirah Beach in Dubai. Talent | From page 14 peas, and low country blue crab tartare, just to name a few. And, of course, we can’t forget the southern fried chicken and shrimp & grits. ML: How have all your past cooking experiences shaped you? PS: It’s a non-stop learning process. I’m more understanding, relatable, humble, and consistent. You have to always be willing to learn more. ML: Do you have any other favorite spots in Hunt Country? PS: Market Salamander for breakfast and lunch, Field & Main for dinner, Stone Tower Winery and Cana Vineyards for wine and lunch, Front Porch for drinks and music outside, Chrysalis and Teddy’s for good pizza, Knead Wine for upscale pizza, and The Rail Stop for classic (old school) dishes. I have a long way to go and have a lot more to experience.

ML: What do you enjoy most about working in Middleburg? JL: I really like the fact that I’m surrounded by so many cool farms, dairy farms, wineries, [and] breweries. I feel like that is the dream for many chefs. We are in the heart of the wine and horse country in Virginia, and it is something very different from what I was used to and I love it.

ML: Do local ingredients influence your cuisine? JL: Definitely! Understanding your local ingredients and regional foods is super important both in the creative process as well as when you are sourcing the ingredient itself. And as I mentioned before, Middleburg provides the right location to get some of the best products in Virginia. ML: What is your favorite dish to create and why? JL: Foie gras has always been an ingredient that I enjoy working with because you can go very seasonal or very classic. Working in between the two makes it a nice yet challenging dish. This particular dish has allowed me to utilize sweeter ingredients in a more savory preparation. Whether it is a cold or hot preparation, foie gras is very versatile. ML: How have all your past cooking experiences shaped you? JL: As a cook, I learned through what I was told at the time. A recipe, a technique, an ingredient, how to be clean, the importance of certain things that might not be so obvious at the beginning of your career. There are a lot of mistakes involved, and it’s the lessons following them which shape you the most. For example, as a “green cook,” I remember one time my chef came to me and said that I was a very hard worker. But, he didn’t necessarily mean it as a good thing. He said he wanted me to work “smarter” rather than “harder,” and that stuck with me. My chef not only pointed out that I needed to be smarter, but he showed me how. That made me a better, cleaner, faster, more organized cook. Those lessons are very, Talent | Page 16

ML: What inspires your cooking style? JL: I would have to say that the main driver is to create menus seasonally. I get the most inspiration from what is available in the season and the reason why is because I get to pick the best ingredients at the time, resulting in very interesting dishes and flavors. I also really enjoy the sense of tradition and history when it comes to cooking, and different countries and cultures have their own approach in this sense. I have been able to travel and see many different styles of food but concentrating them into the dining experience is very inspiring.

Above: Pete Smith, Executive Chef at Market Salamander. Right: Jose Linares, Chef De Cuisine at Harrimans Virginia Piedmont Grill.

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travels still helps me when I’m writing menus or creating new dining experiences. ML: What has been one of your most memorable experiences as a chef? JL: I have been lucky to have had the opportunity to work with various chefs and cook for very important people including celebrities like the Rolling Stones, Michelle Obama, and President Joe Biden. ML: Tell us a bit more about Harrimans and the experience for guests? JL: At Harrimans, we try to provide a service in which an experience is created. We have many guests that come to celebrate special occasions and we also have our regulars that visit us on a weekly or monthly basis. We try to stay as approachable as possible from a humble yet sophisticated fried chicken dish to some of the best oysters on the East Coast, caviar service, truffles, etc. ML: What do you do in your free time? JL: If I’m not talking about cooking, I really enjoy history, spending time with my family and friends, and traveling. More recently I got myself a kitten named Sumy (her name comes from Sumac which is my favorite spice!) and she keeps me pretty busy when I’m not at work.

Talent | From page 15 very important. ML: Do you have any other favorite spots in Hunt Country? JL: I like how the area has become so diverse and so trendy without losing its character. A few of my favorites are Great Country Farms, Long Stone Farm, and Locksley Farmstead. They all produce truly top-shelf quality products. ML: After working all over the world, what is it like to return to Loudoun? What initially brought you to the area at the age of 16? JL: Well, initially I moved to the area back when I was 16 because [I had] family [members who were] already living here. It was easy to settle here with my mother, brother, and sister. A few years later after living abroad, I wanted to come back home and also keep working in Washington, D.C. For example, all that I learned in Dubai, from techniques and ingredients to simply how some things were done over there, was very useful here. The knowledge that I’ve learned throughout my

Jean Baptiste-Lawson, Head Baker at Harrimans Virginia Piedmont Grill A native of Paris, France, Jean Baptiste-Lawson developed a love of baking a decade ago and has since honed the art of bread making. He joined Salamander’s pastry team in July 2021 and is responsible for all the bread that is used in various dishes at the resort and sold at the Market. Chef Baptiste-Lawson attended the French baking school École Professionnelle de Boulangerie et Pâtisserie in Champigny-sur-Marne where he specialized in the production of artisan breads, gourmet pastries, and high-end chocolates. He moved to the United States in 2015 to begin his career as a baker at Fresh Baguette in Rockville, Maryland, where he was responsible for mixing, shaping, and baking bread and pastries. ML: What brought you to Salamander? JBL: I was curious about working at a luxury hotel property. I had initially applied to be a pastry chef because that was the position that was open. When they told me they really needed a baker, I was excited because baking is where my passion is.

Jean Baptiste-Lawson, Head Baker at Harrimans Virginia Piedmont Grill.

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ML: July marks your one year anniversary at Salamander? How would you describe your experience? JBL: It has been fun and challenging. The pastry equipment is not meant for traditional bread baking, so it has been a fun challenge learning how to adapt to making bread with pastry equipment. ML: What do you enjoy most about working in Middleburg? JBL: I start work at 1 a.m. every day so I enjoy how peaceful and calm the town is when I am coming to work. ML: Tell us a bit about the art of bread making? What is your favorite type of bread to bake and why? JBL: My favorite type of bread to make is a traditional baguette. You have to be very patient when making a baguette and it requires more skill than loaves. The total process to simply make the dough is two hours. That does not account for baking time. It is a lengthy but rewarding process. ML: When was your last visit to Paris? Any future travel plans? JBL: My last visit to France was for a month in March. I plan to go back for two weeks in September. ML: What has been one of your most memorable experiences as a baker? JBL: Back when I was beginning my career, I was doing an internship working 40 hours a week for two months. On my last day, my payment was five small pastry cakes. I was disappointed, but I learned a lot and can laugh about the experience now. ML: When did you realize that baking was your passion? Did it come naturally? JBL: When I started working in a kitchen, one of my friends who owned a bakery nearby would ask me to help. I took every opportunity I could to bake and learn. Baking came very naturally to me. ML: What do you do in your free time? JBL: I enjoy seeing my cousin who lives nearby, and we love to cook together. Cooking is one of my passions and I enjoy doing that when I am at home. ML: Anything more you would like to share with our readers? JBL: I was born in Togo but grew up in France. I love to travel and hope to visit Togo soon to see my family. ML

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Local Singer & Songwriter Celebrates Her Return to Music Written by Will Thompson | Photos by Callie Broaddus

“P

erforming, especially when you’re performing your own music, is getting to connect with people and getting to feel the difference that [your music] makes in another person,” says Juliet Lloyd, singer-songwriter and frequent Middleburg-area performer, while discussing her jam-packed schedule of local shows. Lloyd has been busy propelling the resurgence of her music career after finding initial success as a celebrated independent artist in the mid and late 2000’s. This July she released a new album titled “High Road.” She was recently named the winner of the 2022 Bernard/Ebb Songwriting Competition which recognizes the best songwriting talent in the Virginia, Maryland, D.C. region, and her live performance schedule shows no signs of slowing down with upcoming gigs across Hunt Country including Lost Barrel Brewing and 50 West Vineyards. At her performances, Lloyd’s spot-on cover tracks get the crowd moving while her original tracks afford audiences the opportunity to connect with her through heartfelt melodies and lyrics plucked from relatable moments in her own life. “High Road,” the title track on Lloyd’s new album, is a wistful pondering of why doing the right thing can sometimes feel so wrong. Delivered by Lloyd’s considerable vocal power over a melancholic piano and guitar accompaniment, “High Road” leaves listeners with a reflective mix of empowerment and regret. The track effortlessly weaves in drums and a rousing electric guitar Juliet Lloyd.

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AUGUST 2022

solo to build to a crescendo of self-vindication that candidly laments the lost opportunity to indulge in conflict. “Over You” lightens the mood with a fun, melodic breakup song that’s a flippant attempt at assuring the world of being over a partner while being anything but. And from Llyod’s previous full-length album, “Come Tomorrow” is a sincere, hopeful song that highlights the eventuality of gaining optimism through pain. It’s like a warm hug from a friend on a bad day. It was “Come Tomorrow,” from Lloyd’s 2007 album, “Leave the Light On,” that led the Boston Globe to proclaim that Lloyd was on "on the cusp of stardom” after the song was featured on television shows including “The Real World” and “The Hill” in addition to being added into rotation at more than 175 radio stations across the country. Lloyd’s success can be attributed to her lifelong passion for singing and performing. “I learned by singing along with Mariah Carey in my basement every day after school,” laughs Lloyd, recalling her earliest days as a self-taught singer. Though Lloyd went on to work through an undergraduate degree in economics, she kept singing as a hobby. Her first professional foray into music came after college when she resolutely set out to be a singer-songwriter. “Thankfully when I sat down to actually try to write, my first songs weren’t the worst in the world,” Lloyd jokes. As she ventured deeper into music and songwriting, Lloyd began to make her mark as an independent artist with original albums and songs such as “Leave the Light On.” Even with modest musical success, Lloyd still

“Even though it’s the second time around, it feels like a huge leap of faith.” — Lloyd

had the desire to exercise her degree in economics and find success in a corporate ecosystem. Lloyd took a step back from music professionally just over a decade ago to begin a career in communications consulting. But she never lost her love for music, her flair for songwriting, or her passion for performing. Things changed for Lloyd at the outset of the COVID-19 pandemic. The difficult experience of the pandemic and lockdowns reawakened her drive to put emotions into words and melodies. As venues slowly reopened, Lloyd began to perform and write again, eventually making the deMusic | Page 21

Music | From page 20 cision to concentrate on music full-time. “Even though it’s the second time around, it feels like a huge leap of faith,” says Lloyd, recounting this decision. That leap of faith has resulted in numerous live shows and the release of “High Road,” her first original content after a more than ten-year hiatus from songwriting. The album is unique for Lloyd because of its distinct country music influence, stylistic growth that she credits to performing in the Middleburg area, taking requests for country cover songs, and becoming part of the community. “Because I perform so consistently in Loudoun County, I recognize a lot of people

“I’ve gotten to know so many people in the community, and they’ve been such amazing supporters of my music.” — Lloyd

now. Every time I play, a few more people have

As her reputation expands and her audienc-

come back to see [me] again. I’ve gotten to know

es grow, belief in the power of music will always

so many people in the community, and they’ve

be at the heart of what Lloyd does. “My favorite

been such amazing supporters of my music,”

performances, whether there’s a lot of people or

Lloyd says.

there’s two people, are when somebody says ‘Oh

my gosh, that song really speaks to me,’ or ‘I went through something similar.’” ML More information about Juliet Lloyd along with samples of her music and performance schedule can be found at julietlloyd.com.

Top left: Juliet Lloyd, guitarist Steve Quintilian (left), and percussionist Oscar Mulford (right). Top right: Juliet Lloyd jams out on the keyboard during a recent performance at Farm Brew LIVE in Manassas. Bottom left: Lloyd and the band play covers, old favorites, and new originals. Bottom right: Lloyd's merchandise.

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Alnell

Middleburg Country Estate

Hidden Trail

30 acres $5,900,000 Spectacular Country Estate with manicured lawns, lush woodlands and towering trees. Superbly built in a classic Tuscan style architecture, it includes 5 bedrooms 8 1/2 baths, 8 fireplaces and wood, stone and marble floors.

107+ acres $5,750,000 The Plains – Exceptional and surrounded by magnificent countryside with views. Stone and stucco residence, beautiful terraces. Geothermal heating/cooling, heated 20’ x 40’ pool, 8 stall center aisle stable with 14’ x 14’ stalls. Stunning indoor riding arena.

18+ acres $3,095,000 Stunning Estate on a picturesque country road minutes from Middleburg! 7 BR / 8 BA, 10,000 SF of spectacular living space for a gracious & luxurious life style. Sweeping lawns & brilliant gardens, plus a free form heated pool & spa.

John Coles | 540-270-0094

Mary Ann McGowan | 540-270-1124

John Coles | 540-270-0094

Jim McGowan | 703-927-0233

Swain Mountain Farm

Willisville

Locust Grove c.1815

Wayside

67+ acres $1,995,000 Reconfigured acreage, beautiful views! 4 BR / 5.5 BA fully restored estate 3 miles from Marshall and rte. 66. Potential easement value, composed of 3 parcels for a total of 67.58 acres. Additional adjacent acreage available. Agent related to seller.

10 acres $1,695,000 Upperville – Ideally located on a picturesque country road in the heart of the renowned Virginia Horse Country, meticulously updated with extraordinary quality and beautiful detailing, this charming colonial offers privacy in a storybook setting.

19+ acres $1,580,000 The main house was built in 1815, it is listed on the Virginia and National Historic Registers. Rolling pastures, large old trees, a pond, and complete privacy. Custom designed stable built in 2011. 3 board fenced pastures, run-in shed with electricity and water.

.63 acres $1,275,000 Upperville – Historic residence in lovely setting. Beautifully updated, high ceilings, 2 kitchens, a conservancy w/brick floors, walled in terrace w/gardens. Ideal for gracious entertaining. Guest cottage w/front porch, comfortable rooms and mountain views.

Isabella Wolf | 703-338-7452

Jim McGowan | 703-927-0233

Susie Ashcom | 540-729-1478

Mary Ann McGowan | 540-270-1124

ED V O E PR IC M PR

Aldie Commercial

AUGUST 2022

Eagle Rest

541 +/- acres $8,000,000 Beautiful rolling hills and pasture located in Flint Hill, Virginia. This scenic property is surrounded by unspoiled countryside and expansive views of the Blue Ridge Mountains, offering a private and quiet escape to enjoy.

Aylor House

Wilson Road

Tail Race

.5 acres $1,050,000 Extraordinary opportunity to own an income producing property on John Mosby Highway in Aldie. Ideally located with great visibility, excellent parking and commercially zoned. A fantastic investment opportunity in this charming historic village!

5 acres $950,000 The Plains – Pristine brick rambler, wooded and private. Renovated with 4 BR and 4 Full BAs - over 3,300 sq ft. LL walkout suite with kitchenette. 2-car attached garage, rear deck & fenced lawn area, detached workshop/shed.

93 acres $950,000 Marshall – This property is comprised of multiple parcels (4 DURs), includes 32 cleared and fenced acres. And UNDERGROUND ELECTRIC - No power lines to ruin your views! The lots have significant easement value. Seller is related to the listing agent.

6 acres $825,000 Welcome to your own private oasis on a quiet gravel road near the village of Aldie. Contemporary home offers over 2,600 sq. ft of living space nestled on a wooded parcel. 3 BRs / 3 full BAs. Open floor plan. Many upgrades, Verizon FIOS internet.

Brian McGowan | 703-927-4070

Cricket Bedford | 540-229-3201

Isabella Wolf | 703-338-7452

Cricket Bedford | 540-229-3201

Offers subject to errors, omissions, change of price or withdrawal without notice. Information contained herein is deemed reliable, but is not so warrante

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exquisite country living Sanctuary

50 acres $2,695,000 In the heart of Virginia Wine Country, 8,300 sq ft house custom built in 1996 by Castlerock Enterprises. 5 BRs / 5 1/2 BAs, 5 fireplaces, 12-foot ceilings, open floor plan. Views of vineyards, woods, mountains and farmland. Very private, yet not remote.

Chris Malone | 540-253-5050

Aurora

3 acre $1,100,000 Built in 1799, has all the charm and character of a 200 year old house with the modern amenities of one that has been well-loved and beautifully cared-for over the years. Located just outside the town of Berryville in historic Clarke County.

Cary Embury | 540-533-0106

ER ACT D R UNNT CO

Quailwood

3 acres $665,000 Middleburg – Charming move-in ready ranch, open floor plan with 3 BRs / 1.5 BAs on the main level and walk-out lower level. The house has a surprisingly spectacular back yard with small creek, mature trees, and distant views of an old barn.

Cricket Bedford | 540-229-3201

ed nor is it otherwise guaranteed.

Thomas & Talbot celebrates and supports all of the organizations that ensure the exquisite beauty of our land is protected forever. Did you know that the Land Trust of Virginia, based in Horse Country, has protected over 22,848 acres, with conservation easements, in 18 counties? The protected land includes working farms, historic sites, forests, mountains, waterways and so much more. This is just one more reason we love where we live!

THOMAS & TALBOT ESTATE PROPERTIES Opening The Door To Horse Country For Generations 2 South Madison Street | PO Box 500 | Middleburg, VA 20118 | Office: 540-687-6500 | thomasandtalbot.com

AUGUST 2022

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NEW TO THE PLAINS: 2KYLES Written by Dulcy B. Hooper | Photos by Callie Broaddus

hen Colleen and Kyle Carnegie moved to The Plains in 2017 along with their three children and four dogs, they fell in love with the community and decided to make it their home. “We just love the small-town feeling in The Plains and the wonderful people who live here,” Colleen says. “Kyle and I wanted to work in a business where we would have the pleasure of interacting with the community on a daily basis – making people happy with great food and great service.”

“We have been accepted and supported by the community in a way that we never could have imagined.” – Colleen The Carnegies have been in the restaurant and hospitality industry for most of their respective careers. In addition to 2kyles, Colleen is currently president of La Prima Food Group Inc., located in College Park, Maryland. La Prima serves as the location of 2kyles’ bakery and production kitchen. Prior to that, she was director of operations for Ark Restaurants which includes such wellknown restaurants as Sequoia, America, Center Café, and Thunder Grill. New | Page 25 Top: A stacked sandwich made the 2kyles way. Bottom: Pizzas are a fan favorite.

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New | From page 24 Kyle Carnegie was also at Ark Restaurants, serving for many years as the director of catering. After becoming a realtor in the DMV area, he briefly put his culinary career on hold. “But his love of food and people has never waned,” Colleen recalls. 2kyles originated after a brainstorming session over lunch between Colleen, Kyle, and Kyle Vermeulen – the other half of the Kyle duo who is now 2kyles’ executive chef. “We were throwing around a lot of different names and ideas,” Colleen remembers, “and we thought the name ‘2kyles’ was just kind of catchy and fun, even though it didn’t include me!” The team did not have a preconceived notion of what exactly 2kyles would ultimately become. “We just knew that we wanted to have great food, friendly service, and a welcoming atmosphere,” Colleen notes. Originally from New York, Chef Kyle Vermeulen started cooking at a young age. His wide breadth of experience includes serving as executive chef at Four-Star Blue Moon Café on St. Thomas in the U.S. Virgin Islands and numerous

other restaurants across the United States and abroad. He even worked as a private chef aboard a yacht. 2kyles offers a daily menu of freshly prepared items available for pickup or dine-in. They also have catering to go which can be ordered online, as well as options for larger events. With dishes like mini calzones with house-made Pomodoro sauce, grilled peach and burrata salad with crispy prosciutto, and a short rib, aged cheddar, and barbeque bourbon sauce, there is a little something for everyone. The local response to 2kyles has been extremely rewarding according to Colleen. “We have been accepted and supported by the community in a way that we never could have imagined. People have traveled from far and wide to dine with us and have been so generous in sharing their experiences.” Colleen said that she and her husband are hoping to be an integral part of The Plains community and are committed to giving back to a variety of groups in need. “It is essential to our mission that we make a difference,” she says. The Carnegies support numerous charities, focusing on hands-on, grassroots work.

“Kyle and I are people who love people.” – Colleen “Kyle and I are people who love people,” Colleen shares. “We love working in a business where we have the pleasure of interacting with people on a daily basis and making them happy with great food and service.” Colleen describes herself and her husband as “foodies” who love to cook and create in the kitchen. “Our goal is to exceed our clients’ expectations and become a place they regularly turn to for a sandwich, a glass of wine with a friend, or a home gathering.” ML 2kyles is open from 11 a.m. to 7 p.m. every day but Tuesday. Their address is 4305 Fauquier Avenue, The Plains, Virginia, 20198. For more information, call 540-253-2078 or visit 2kyles.com.

Left: Great service is a cornerstone of the 2kyles business philosophy. Middle: Kyle and Colleen Carnegie outside their shop in The Plains. Right: 2kyles is quickly becoming a local favorite.

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Locally Sourced For the Passionate Palate Discover curated fresh flavors, spirited wine dinners, happy hour specials, private catering, and more. 888.783.4832 MarketSalamander.com

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WIND FIELDS FARM

ALL’S WELL FARM

MIDDLEBURG, VIRGINIA

circa 1853 colonial | 8 BR, 9 BA & 3 half BA | 9 FP, pine floors, high ceilings, detailed millwork, gourmet kitchen | 466 rolling acres | Mountain views & frontage on Goose Creek | Guest house, office, 8 stall barn w/apt, 4 additional stalls, lighted sand ring, tenant houses, greenhouse, circa 1800 cottage | Ponds, creeks, and woods w/trails

SPRING GLADE

$13,200,000 Paul MacMahon 703.609.1905 Brian MacMahon 703.609.1868

RUTLEDGE FARM

MARSHALL, VIRGINIA

MIddLEBuRG, VIRGINIA

MIDDLEBURG, VIRGINIA

SALEM HILL

MARSHALL, VIRGINIA $5,450,000 (also available with 113 acres for $6,685,000)

$7,100,000 Paul MacMahon 703.609.1905 1999 protected Brian MacMahonWell 703.609.1868

French Country home, with renovations in & 2017 | 4 BR, 5 full & 2 half BA, 5 FP, hardwood floors, flagstone terrace | Beautiful drive to hilltop stetting overlooking pond, lake & mountains | Improvements include pool, 2-car garage, 2 BR guest house & apartment | Lovely boxwood gardens | Kitchen allowance to be provided | 79.89 acres

$3,900,000

$3,690,000 Paul MacMahon 703.609.1905

Paul MWEST acMahon 703.609.1905 OUT BELLE VIEW FARM WATERFORD, VIRGINIA M M 540.454.1930 h Gracious home with impressive renovated kitchen. Hardwood 74.11 acres | Frontage on Catoctin Creek, sweeping views, pond | 3 homes, WARRENTON, VIRGINIA elen ac ahon

floors, substantial millwork and fine finishes and 4 fireplaces | Perfectly sited to enjoy the views of surrounding farmland | 5 bedrooms, home office, large family room, newly resurfaced tennis court, wonderful pool with cabana and 4 bedroom guest house with workshop/3 stall stable | Large field for turn out, 1 paddock and lovely hay field | 32 acres in 2 recorded parcels

$3,000,000 Helen MacMahon 540.454.1930

all updated in excellent condition | “Stabler House” 3 BR, 1 1/2 BA, fireplace and wood floors | “Oak Grove” Stone and frame construction, 3 BR, 1 1/2 BA & wood floors | “Tenant House”, Frame construction, 2 BR 1 BA, fireplace | Historic stone Quaker barn completely restored, 12 stalls, 4 stalls adjacent, 4 mores stalls in pony shed | Board fencing, 8 paddocks, 6 run in sheds, water in every field | Property in Conservation Easement

$2,500,000 Paul MacMahon 703.609.1905 Brian MacMahon 703.609.1868

GAME CREEK Period home, original portion circa 1768, portions 1850 & 1950 | Stucco exterior, metal roof, beautiful wood floors, 4 BR, 2 1/2 BA, 3 FP, spectacular living room with high ceilings | 30.29 acres, recorded in 3 parcels | Mountain views, frontage on Butchers Branch, campground site, old baseball field, room for horses.

RUTLEDGE FARM COTTAGE

$2,150,000 Paul MacMahon 703.609.1905 Sandra Bravo Greenberg 202.308.3813

107 REED STREET

ROCKY KNOLL RECTORTOWN, VIRGINIA THE PLAINS, VIRGINIA

MIDDLEBURG, VIRGINIA

Turn key home in the historic district | Over 4,500 sq | Gorgeous kitchen opens to large family room, stunning reclaimed oak floors thorough out, large mud room| 3 bedrooms & 3 full baths on second floor |4th bedroom is in lower level with private bath for guests |Enjoy the large front porch, back porch & bluestone terrace for entertaining | Close to schools, restaurants, shopping, trails, Community Center & Library | Private off street parking & detached garage.

Complete privacy on 20 acres | Substantial Victorian home of impressive materials: all brick, heavy gauge steel infrastructure and standing seam metal roof | Gracious room sizes and high ceilings | Commercial grade kitchen with brick floor and fireplace, elevator, massive wine cellar, 3 bay garage, generator, screened-in back porch and beautiful front porch facing Bull Run Mountain | Very well cared for property | Fantastic location offering easy access to Middleburg, The Plains, Haymarket & Gainesville | Excellent internet with TMobile 5G

A remarkable property located within a private 17 acres of rolling pasture land in the village enclave just minutes from town | Stone and stucco of Rectortown | Convenient to both Routes 50 manor house with main level master suite | 7 & 66 | Newly renovated | Private setting with additional$1,550,000 BR | 5 stone FP | Beautiful gardens, magnificent mountain views | 4 bedrooms, Paul MacMahon 703.609.1905 terraces, salt water pool, cabana, carriage house & 4 full bath, 1 half bath, 2 fireplaces | Heated Brian MacMahon 703.609.1868 $1,500,000 stable with 2 paddocks | Lovely finishes throughout $1,500,000 pool & spa | 2 bedroom guest house | 540 454 1930 Helen MacMahon Helen MacMahon 540 454 1930 MacMahon 703.609.1868 & sweeping lawn to private trails to Goose Creek | Large shed & 2-car Brian garage 31 acres | Private, elegant & convenient

$2,650,000

MIDDLEBURG, VIRGINIA

First time available guest house and broodmare barn on 28.62 acres | House completely updated, stucco exterior, metal roof, 3 BR, 2 1/2 BA, fireplace, 2-car garage. Barn, center aisle, 8 stalls, Blackburn designed, updated in last 5 years| Pastures in prime condition. 5 paddocks all with new board fencing.

HALCYON HILL

GRACE HILL FARM MIddLEBuRG, VIRGINIA

PURCELLVILLE, VIRGINIA

203 acres i River fronta 4 full & 3 1/2 Gunnite pool and private | 5 stall Ji paddocks, pa | Old d

$2,475,000 AUGUST 2022

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Paul MacMahon 703.609.1905

Circa 18 rebuilt a beams an Barn a 2 bedroom multiple b outsi 27

Pau

Oak Spring Garden Foundation: PRESERVING A LEGACY & FEEDING THE CREATIVE SPIRIT Written by Heidi Baumstark | Photos by Gracie Withers

or many, gardens are living sanctuaries brimming with beauty that have the ability to nourish the mind, body, and soul. That’s especially true for the late Rachel “Bunny” Lambert Mellon (1910-2014) — horticulturist, gardener, philanthropist, and art collector — who kept returning to the garden that breathed life into her and so many others. Her horticultural legacy continues at Oak Spring Garden Foundation (OSGF) in Upperville. Mrs. Mellon enjoyed a lifelong adventure in gardening which took her near and far to design gardens across Europe and America. But it was at her beloved Oak Spring, nestled between the Blue Ridge and Bull Run Mountains, where she was firmly rooted. She shared the estate (originally 4,000 acres) with her husband Paul Mellon. Accomplished in his own right, Mr. Mellon was a renowned art collector, philanthropist, and Thoroughbred breeder who, at the time of their marriage in 1948, was reportedly one of the world’s richest Preserving | Page 29

Oak Spring Garden Foundation

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Preserving | From page 28 men. The Mellons kept several residences in places such as Antigua, Paris, New York, Washington, D.C., Nantucket, and Cape Cod. However, no matter where life took them, Oak Spring was always their true home. THE LIBRARY: RARE HORTICULTURAL COLLECTION Since childhood, Bunny collected books on the art of gardening. Today her library collection is the hallmark of OSGF and contains over 19,000 objects including rare horticultural books, manuscripts, journals, sketches, maps, and historical art dating to the 14th century. The collection mainly encompasses works relating to horticulture, landscape design, botany, history, and voyages of exploration. There are also components relating to architecture, decorative arts, and classical literature. Her vision to share this collection with future generations came to fruition in 1993 when she founded OSGF as a resource for the community including scholars, artists, and designers. Furthering her philanthropic endeavors, she donated

much of her valuable art collection to established public institutions including the National Gallery of Art that her father-in-law, Andrew W. Mellon, founded in 1937. ARTISTS-IN-RESIDENCY OSGF’s 700-acre property is protected under a conservation easement through the Virginia Outdoor Foundation. It includes the 440acre parcel known as Rokeby Farm, the original tract of land acquired in the 1930s by Andrew W. Mellon. The Rokeby section is where artists and scholars reside as part of Oak Spring’s artist-in-residency program. Resident artists come from a variety of disciplines with connections to the plant world including sketch artists, painters, floral designers, journalists, individuals working with textiles and fabrics, musicians, poets, and photographers. The Foundation’s mission is to provide an integrative approach, bringing together the sciences, humanities, social sciences, and arts for their mutual benefit, expressing the full potential of Bunny’s legacy. Preserving | Page 30

Top left: One of the greenhouses on the farm. Top right: Christine Harris, manager of the Biocultural Conservation Farm. Bottom: Tomatoes climbing up a vine.

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Preserving | From page 29 BIOCULTURAL CONSERVATION FARM (BCCF) The Rokeby acreage is also home to a Biocultural Conservation Farm (BCCF) that was established in the spring of 2019. Christine Harris is manager of the roughly two acre farm. In addition to harvesting vegetables, fruits, and herbs, farm activities include heirloom seed saving, dried flower production, papermaking, natural dye production, fiber making, growing medicinal herbs, and pollinator meadow management. After graduating from George Mason University with a B.S. in Biology and Applied Conservation in 2016, Harris worked on various small farms and sustainable agriculture projects in Northern Virginia. “I wanted to pursue a career in wildlife veterinary medicine; however, after my first afternoon volunteering in GMU’s Potomac Heights Vegetable Garden, I knew I wanted to pursue a life of growing food for myself, my loved ones, and my community,” she shares. Her duties include harvesting fresh, ecologically grown vegetables and fruits using organic, no-spray practices for the Oak Spring kitchen, their Community Supported Agriculture (CSA) program, and local food banks. Oak Spring’s chef, Jason Neve, prepares meals made from produce grown at the farm for resident artists, scholars, guests, and staff. “At least 50 percent of our produce goes to local food banks and pantries,” Harris says. “We work with Fauquier Community Food Bank, Fauquier FISH, Fauquier FRESH, Seven Loaves Services in Middleburg, and Food for Others in Fairfax. We donate weekly and bring them bulk containers of fresh vegetables.” Weekly CSA shares are offered to community members from May through October with pick-up on Wednesdays. Microgreens and fresh eggs are add-ons. Funds generated from the CSA help the farm fulfill its mission to conserve and share heirloom crops in the Virginia Piedmont and Appalachian regions. Through the heirloom seed saving and sharing initiative, Harris hopes to cultivate more relationships with community members who may have old seeds that they or Chef Jason Neve.

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family members have been saving. Part of the goal is to highlight crops that have been woven into the history and traditions of these regions – to not only grow these crops as food – but to save and share their seeds and stories. “We have some old heirloom seeds from tomatoes, sorghum, and giant okra from the late 1700s,” Harris notes. Harris adds, “No matter what – food is the one thing we can all connect on. For us – whether it’s our artists in residence, staff, apprentices, interns, visitors, CSA customers, or food bank customers – we want to grow healthy food and gather at the table. That’s where people connect and conversations blossom.” LET’S EAT Chef Jason Neve joined Oak Spring in May 2022 bringing 15 years of culinary experience with him. Most recently he worked at the Robert Rauschenberg Residency in Captiva, Florida, which is another artist-in-residency program. Neve says, “[Oak Spring] is the epitome of a chef ’s paradise. My favorite way to cook is being inspired [by] what’s there; it’s about representing cultures with food. The majority of my job is feeding resident artists, visitors, and fellows who come here to research and study, people taking special tours, and staff.” From early on, Neve knew he wanted to cook and, like Bunny, he loved being in nature. “I grew up with some adventurous parents. Camping, kayaking, [and] bicycling trips were the norm, always with other family friends and groups of hungry people,” he says.

“I took to cooking for the groups to keep myself occupied and had a blast. While most of my friends went off to college [and] into professions that help save the world – I went to the CIA [Culinary Institute of America] to help feed the world.” Referring to Bunny, Neve added, “We wouldn’t be here without her.” VISITING OAK SPRING Oak Spring holds ticketed tours of the property every spring and fall. The 2022 fall tour is September 22 and 23 which includes touring the Biocultural Conservation Farm on the Rokeby Farm section and part of the Little Oak Spring property. Visitors will also see some of the orchards and native wildflower and grassland meadows. Please visit osgf.org for ticket information. ML

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Rising Culinary Star

Joins L'Auberge Provençale Written by Bill Kent | Photos Courtesy of L'Auberge Provençale

“T

his is as good as it gets,” Chef Stephen Burke says as he takes off for the fruit orchard a few steps from L'Auberge Provençale’s kitchen. “I am literally that kid in a candy shop.” At 25, Burke is the youngest executive chef in the venerable Inn’s 40-year history, and he has big plans for himself and for the region’s legendary farm-to-table restaurant. “I’m cooking bright, light, and even more flavorful,” he says as he rushes about the orchard, examining the ripening fruit for possible inclusion in the evening’s tasting menu. “Farm-to-table is in my blood. I grew up in Broad Run surrounded by farms. As early as I can remember, I wanted to hop the fence, go into the fields, and get into all kinds of trouble.” His most vivid childhood memories are of helping cook the evening meal with his family. “We got just about everything we needed from the farms around us. I learned to taste as we cooked and to really appreciate the changes that happen from the preparation all the way up to the serving of the dish. I couldn’t believe how good it all was. I mean, I was thrilled.” Burke has a special appreciation for vegetables. “I know proteins. I like proteins. Guests have a pretty good idea of what proteins should taste like so the best thing most of the time is to keep things simple. But what really impresses me, what really challenges me, what I really love more than anything else, is what I can do with vegetables.” You heard right: Chef Burke is the kid who eats his vegetables — without prompting. “When they’ve been grown [as] beautifully as we grow them at the Inn, with care, attention, and a little bit of pride; when you can get them fresh off the tree, off the vine, right out of the ground; and when you can take the time to bring all the flavors forward — it’s the best.”

Chef Burke’s love of purposely grown ingredients has inspired him to be creative, even from an early age. “One side of my family is British so a special meal for us was lamb vindaloo or chicken tikka masala. When I cook for myself or for friends, I use Thai and Korean flavors — not so much hot, but warm, so it rounds out what you’re tasting and adds just enough heat to make you happy as it goes down.” As a child, when Burke’s family went out to eat, he begged to be taken into the restaurants’ kitchens. “Going into a kitchen charged me up. As soon as I was old enough to show I knew how to chop an onion, I began to get jobs in kitchens. I

“Farm-to-table is in my blood. I grew up in Broad Run surrounded by farms.” – Burke

staged and worked fill-in jobs anywhere I could.” Even so, it never occurred to him to take a Culinary | Page 33

Top: Chef Stephen Burke. Middle: Pork schnitzel with pickled apple and cabbage, calvados jam, and pickled mustard seeds. Bottom: Layered mousse cake with plum gelée, fig, and TCHO gelato.

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Culinary | From page 32 formal cooking course. “I thought I should get a degree in biology from the community college, but I kept getting calls to fill in, so after three years of missing classes and learning cuisine in some of the best restaurants in Napa, I had to say goodbye to [the degree].” He had good reason. At the age of 21, after filling in for every position at Litchfield’s, a wine country destination restaurant in the whistlestop town of Bodega, California, his tenure as temporary executive chef became permanent. “It was California cuisine, but with a lot of Spanish and Portuguese influences. I just had a blast there.” At Litchfield’s, Burke also met the woman who is now his wife. “Kelly was a server and, no, it wasn’t one of those front-of-the-house/back-ofthe-house romances. Things couldn’t be better,” he says. Kelly came with him when he returned to Virginia to work as a sous chef at Three Blacksmiths and The Inn at Little Washington, finally arriving at L’Auberge Provençale a few months before people began to talk about a “pandemic.” American-born Celeste Borel created L’Auberge Provençale with her husband, Chef Alain Borel, in an 18th-century farmhouse surveyed by George Washington. She says the COVID-19 lockdown came with unexpected silver linings for the business. “We had an uptick in our inroom dining. We had to close briefly but when we were told we could do outdoor dining, we moved the tables outside. So many people were just tired of being inside that we became very busy. You

wouldn’t believe it but 2021 was our best spring ever.” On January 1, 2022, Burke stepped up to become executive chef. “It was like that moment when you take your place at the family table. Not the head of the table — that will always belong to Chef Alain. But, with Celeste managing the Inn, and [the Borel’s] son Christian as the sommelier, I felt like I was home again.” Burke says that the Inn’s dozen or so local farmers never fail to inspire him. “We get our truffles from Virginia Truffle in Rixeyville when they’re in season — I put them on our flatbread with fruit from the orchard as a really, really intense variation on the Hawaiian pizza. We must have steak frites on the menu — we’re a French country inn and our guests expect it. But we get this delicious Wagyu beef from Ovoka Farm right down the road in Paris,Virginia, that is so good it’s enough to make me stop eating vegetables — for a little while.” Nearly all the vegetables on the menu are grown in the Inn’s garden. Though Chef Burke is not a vegetarian, he wants the Inn’s menu to be even more welcoming for guests with special diets, allergies, or preferences. “I have two tasting menus and one is vegetarian and gluten free. I have fun with both,” Burke emphasizes. One of his most creative gluten free/vegetarian offerings is his tomato and wild berry tartar. “People are used to tartars of beef or other proteins. We make one that has that wonderful red color with tomatoes and berries and put [it] in [a] puffed pastry shell with a buttermilk sorbet.

If you can’t have dairy, we can work around that.” Another specialty is Burke’s citrus-cured Hamachi. “Hamachi is yellowtail used in sushi. [It has] a hint of the flavor of ceviche. [The dish] comes with a cucumber-jalapeno coulis and melon. The flavors don’t sound like they would go together but they absolutely do.” A dish in development for the fall will be a cassoulet, similar to what Burke had when he visited the French castle town of Carcassonne. “I want to make two versions: one with lamb or something really rich and comforting, and a vegetarian version that delivers the same feeling but tastes just a little bit different.” With Kelly serving in the dining room and Chef Burke’s younger brother Andrew as chef de partie and garde manger, Chef Burke wants to put down roots and start a family. He’s currently looking for a house to buy. Days off are spent hiking with Kelly in and around the Shenandoah Valley. In five to ten years he sees himself opening his own restaurant, and, if all goes well, shooting for a Michelin star. “But I don’t think about the future that much because I am doing what I’ve always wanted to do with the best people helping out and loving it as much as I do, in one of the most beautiful places in the world. It doesn’t get any better,” Burke says. ML L'Auberge Provençale is located at 13630 Lord Fairfax Hwy, White Post, Virginia, 22620. For more information call (540) 837-1375 or visit laubergeprovencale.com.

Left: Butternut tortellini-jambon serrano with fried sage, Virginia truffle, and balsamico. Right: Slow-roasted beets with greens, bleu cheese, hazelnut, dates, sherry and feuille de brick.

“It was like that moment when you take your place at the family table… I felt like I was home again.” – Burke

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In the Middle of the Middleburg Labyrinth Written by Bill Kent | Photos by Michael Butcher

few weeks ago, on a day too nice to stay indoors, Lee Leidenheimer was out for a stroll on Federal Street when she saw what appeared to be an overgrown lawn. A relationship banker at Truist’s Middleburg branch, Leidenheimer had a few minutes left on her lunch break. She took a closer look at the grassy enclosure behind the parish house of Emmanuel Episcopal Church. “I had never seen anything like

it, but there was something familiar about it — like a kid’s marble game,” she remembers. She entered the enclosure, found a path on the grass, followed the twists and turns, and arrived at the center of the pattern “with this perfect sense of peace and calm.” She went back to the bank and called the Reverend Eugene “Rector Gene” LeCouteur. Though not a member of Emmanuel Episcopal, she had known LeCouteur for

The labyrinth at Emmanuel Episcopal Church in Middleburg.

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several years because both were on the board of the Seven Loaves Food Pantry. “I told him whatever it was he had out there, it was wonderful,” Leidenheimer remembers. LeCouteur explained that she had walked Middleburg’s first and only labyrinth. The relaxed, peaceful feeling that she got when she reached the center was one of the reasons the church installed it two years Labyrinth | Page 35

Labyrinth | From page 34 ago in what had been a playground.

people who might need it,” Hayter says. Then, while on vacation in Hawaii, Hayter

Tamara Hayter, the Emmanuel Church mem-

found a labyrinth in a church parking lot. “I had

ber who originally came up with the idea, offers

to wait until the cars left. Then I walked it and it

another reason: “It’s just really, really cool!”

felt good. It makes you focus on where you’re go-

According to the Labyrinth Locator, an in-

ing. There’s nothing really difficult about it. You’re

ternet search engine produced by the non-prof-

walking it by choice. You can leave the path at any

it organization Labyrinth Society, Middleburg’s

time. It’s not for everybody.”

labyrinth is the youngest of 135 labyrinths in the

But, for those who find it at the right time, it

Commonwealth. Many are located on or adjacent

can make a difference. “I walked a labyrinth a few

to sites of religious worship and, like the one in town, are open to the public. Some are temporary structures that can be rented for parties and weddings. A few are in public parks or private gardens. Others are on the grounds of mental health clinics. One is inside a women’s correctional facility. Over the last 25 years, psychologists and mental health professionals have promoted labyrinth-walking as a kind of moving meditation that can induce relaxation, reduce stress, and help with some forms of anxiety-related illnesses. Many religious institutions have installed labyrinths modeled on those in Europe’s medieval cathedrals. This doesn’t surprise George Mason University Assistant Professor of Art History Heidi Gearhart who specializes in European medieval art. “People think of the Middle Ages as being a time of heavy spirituality and violence and not much else, but there actually was a sophisticated understanding of the links between the physical and the spiritual,” Professor Gearhart explains. “In this way, walking a labyrinth as a physical activity would also be contemplative, and both of these would help physical and mental health.” Hayter urged Emmanuel Church to put one

times when I was in seminary,” LeCouteur recalls. “What it does for you is a personal thing.” Middleburg’s labyrinth, among the other 6,000 or so in the world, should not be confused with Halloween corn mazes or even the famous hedge maze at London’s Hampton Court Palace. A maze seeks to confuse with branching paths that can take you to dead ends. A labyrinth, on the other hand, is “unicursal.” Though the path may twist, curve, and curl around, there are no tricks or wrong choices. There is only one way in and one way out. “It’s like a pilgrimage,” LeCouteur adds. “As you go in, you’re shedding worldly concerns, letting go of stuff, learning to trust that you’ll reach the center.” What happens in the center varies. “I like to say the center is a place of reception. You can say: ‘What does God have for me today?’ Or you can ask yourself: ‘What can I do to make things a little bit better?’” Leaving the labyrinth “is about integrating what you have received into your daily life,” LeCouteur concludes. Though no one at Emmanuel Episcopal objected to Tamara Hayter’s idea of a labyrinth, it

in after surfing the internet and seeing one on a

took a while for it to find its current home. The

front lawn. “I read that wounded war veterans

church first put a mowed labyrinth in an open

would go through it and feel better. I thought it

area within the cemetery. “That didn’t work out,”

was so cool just to have something like that for

Labyrinth | Page 36

“As you go in, you’re shedding worldly concerns, letting go of stuff, learning to trust that you’ll reach the center.” – LeCouteur

Reverend Eugene “Rector Gene” LeCouteur.

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Labyrinth | From page 35

says.

it. James Powell had just moved to Middleburg

LeCouteur says, “because the setting was a little

The timing couldn’t have been better: The

and had gone for a walk with his 5-year-old son,

daunting and somebody who didn’t know what it

pandemic was just beginning. The labyrinth be-

Wes. “Wes was intrigued by it…So, I explained it

was mowed it all down.”

came a quiet place for the community to find a

as best I could,” Powell says. A teacher and for-

sense of peace and purpose.

mer high school administrator, Powell used to

At the beginning of the pandemic, the labyrinth was then moved to what had been a children’s playground, painted on the grass. “But it became hard to see as the grass grew, so we just decided to keep the pattern mowed,” LeCouteur

LeCouteur doesn’t know precisely how many

lead student trips to Europe. Among his favorite

have visited the labyrinth. He can see it from his

places was France’s Chartres Cathedral which is

study but he does not usually go out and meet

the site of the world’s most famous medieval lab-

those who walk it.

yrinth. “I told Wes that it’s not a straight line but

One day he saw a father and son playing in

you’ll get there. You have to trust yourself.” ML

Left: James and Wes Powell. Right: Father and son explore the labyrinth.

“I told Wes that it’s not a straight line but you’ll get there. You have to trust yourself.” – Powell

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SCIENCE UNDERFOOT AT ATTWOOD EQUESTRIAN SURFACES Written by Will Thompson | Photos Courtesy of Attwood Equestrian Surfaces

n enthusiastic rider timing their next jump or hitting the perfect stride may not always stop to consider the makeup of the footing being crushed under their horse’s gait. Yet the quality of arena surfaces can have an impact on the safety and long-term health of both horses and riders. When riding in one of the several arenas in the Middleburg area that are constructed with products from Attwood Equestrian Surfaces, what’s underfoot has a fascinating history of research and scientific innovation that combine to bring peak performance and safety to equestrian events. Basing its product development on an ethos of innovation, Attwood Equestrian Surfaces has made it its mission to scientifically develop, produce, and install equestrian surfaces that enhance the equestrian experience from the ground up. In 1992, founder Nick Attwood recognized a

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need for modernization in the equestrian arena, so he developed Beauty Queen. Beauty Queen became one of the market’s very first dust-free arena surfaces that did not require water. The company has since created several arena surfaces that offer superior cushioning and require little maintenance. Over the past 30 years, Attwood has become a leader in equestrian footing and arenas, completing hundreds of installations for both private and professional facilities. Attwood products can be found in racing, dressage, and hunter/jumper complexes around the world, from the Middle East, India, Asia, and Europe, to right around the corner, all from their Marshall headquarters and laboratories. Attwood’s signature surface is Pinnacle. “Pinnacle is completely and totally different from everything else out there,” says Shannon

Venezia, Attwood’s marketing manager. Pinnacle’s specific blend contains polymer coated sand and a viscous adhesive that binds the sand granules and additives together to give them cohesion and support. This cohesion pulls together the individual grains to act as one surface. It’s the use of these polymers — in place of a solid wax — that gives Pinnacle viscoelastic properties, allowing it to bend with some resistance in response to a force but recover after the force is removed, in other words, bounce back. This lab-developed bounce provides support, shock absorption, and grip, enabling horses to compete at their best with more hold and spring in each step during jumps and when shifting from a walk, to a trot, to a canter. The added cushioning also provides a lower impact that is kinder to tendons and ligaments. Science | Page 39

Science | From page 38

Attwood’s quest to develop the perfect footing blend is based on decades of in-house research, engineering, and testing conducted by scientists and accomplished equestrians. “We have all different backgrounds coming together to make it as good as possible,” Venezia says. “Our founder’s background is in science and technology. Everything came out of that; really trying to be innovative, and seeing what we could do for equestrian surfaces that had not been done before.” Commitment to innovation continues to inspire Attwood to research, test, and launch new products – including a custom PRE-REGISTRA curved kick wall. The kick wall is designed to keep riders an optimal distance from the arena walls while being as efficient S T U D E N T S : $ RACE DAY: $4 as possible.

Scan H 5K for more 1K 5K 1K Attwood is a key supporter of equestrian events around the world from local events with the Great Meadow Foundation and Morven Park, to the Junior Hunter Championships, Pony P Rthe E -Festival REGIS R A T I O NDressage, : $ 3 0 and the Maryland Finals, ofTChampions STUDENTS:$20 5 Star through their exciting new partnership with the United RACE DAY: $40 States Equestrian Federation (USEF). ML

PRE-REGISTRATION: $30 STUDENTS:$20 RACE DAY: $40

PRE-REGIS R

Scan Here for more info! www.spro

To learn more P R Eabout - R E Attwood G I S T REquestrian A T I O N :Services, $ 2 0 please visit equestriansurfaces.com. R A C E D A Y : $ 3 0

PRE-REGISTRATION: $20 RACE DAY: $30

Includes: Race

Scan Here age group aw HOSTED BY E-REGISTRATION: $30 for more info!P Rwww.sproutcenter.org/events/sprout-5k/ prizes and raf STUDENTS:$20

RACE DAY: $40

PACKET PICKUP SAT

Scan Here E - R E G t-shirt, I S T R A T Ilunch O N : $ 2from 0 Includes:P R Race Clyde's, RACE DAY REGIST RACE DAY: $30 for more info! www.sproutcenter.org/events/sprout-5k/ age group awards, medals for all kids, team HOSTED BY

5K HOSTED BY

PRE-REGISTRATION: $30 STUDENTS:$20 RACE DAY: $40

prizes and raffles! IN ASHBURN,

PICKUP SAT NOV 5TH 11AM-3PM @ CLYDE'S Includes: Race t-shirt, lunch fromPACKET Clyde's, All proceeds benefit Sprout a Scan Here RACE DAY REGISTRATION SUN NOVdedicated 6 @ 7:30AM 501(c)3 non-profit to for more info! age group awards, medals PRE-RE G I S T Rfor A Tall I Okids, N : $team 3 0 www.sproutcenter.org/events/sprout-5k/ PRE-REGISTRATION: $20 changing lives through@ 9AM RACE BEGINS R A C E D A Yand : $ 3 0 raffles! prizes STUDENTS:$20 partnerships with horses! IN ASHBURN, VA

RACE DAY: $40

Includes: Race t-shirt, lunch from Clyde's,

PACKET PICKUP SAT NOV 5TH 11AM-3PM @ CLYDE'S age group awards, medals for all kids, team H O S T Ebenefit D B Y Sprout a All proceeds Scan Here prizes and raffles! RACE DAY REGISTRATION SUNGNOV 6A @ T7:30AM for more info! www.sproutcenter.org/events/sprout-5k/ P 501(c)3 R E - R Enon-profit I S T Rdedicated I O Nto: $ 2 0 changing lives through RACE RBEGINS PACKET Awith C Ehorses! D@A9AM Y : PICKUP $ 3 0 SAT NOV 5TH 11AM-3PM @ CLYDE'S partnerships

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age group awards, medals for all kids, team prizes and raffles!

All proceeds benefit Sprout a PACKET PICKUP SAT NOV to 5TH 11AM-3PM @ CLYDE'S 501(c)3 non-profit dedicated DAY REGISTRATION SUN NOV 6 @ 7:30AM changingRACE lives through RACE BEGINS @ 9AM Here partnerships with horses!Scan ASHBURN, VA

IN ASHBURN, VA

RACE DAY REGISTRATION SUN NOV 6 @ 7:30AM RACE BEGINS @ 9AM

R E G I S T E R ! for more info!

HOSTED BY

All proceeds benefit Sprout a 501(c)3 non-profit dedicated to changing lives through partnerships with horses!

All proceeds benefit Sprout a 501(c)3 non-profit dedicated to changing lives through partnerships with horses! www.sproutcenter.org/events/sprout-5k/

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Includes: Race t-shirt, lunch from Clyde's,

Our Favorite Local Gifts for Dining and Entertaining Photos by Callie Broaddus

Perfect Day Plates, $32 and $37, Available at Horse Country

Cutting Boards Made Locally in Stephens City, Virginia, $156-$180, Available at Brick and Mortar Mercantile

Le Cluny Baguette Bread Basket, $35, Le Cluny Napkin Set, $36, Available at Crème de la Crème

Fields of Athenry Assorted Seasonings, $15.99, Available at Side Saddle Bistro Gun Dogs Old Fashioned Glasses, $225 for a set of 4, Available at The Shaggy Ram

Custom Charcuterie Platter, $13 - $15 per person, Available at 2kyles

Garden Succulent Centerpiece, $180, Available at Nature Composed

Horse & Hounds Mug, $23.75, Available at The Tack Box Bertozzi Table Cloth, $375, Napkins, $34, Hand-Printed in Italy, Available at Town Duck

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AUGUST 2022

Experience 100% Virginia Grown Wine in the heart of Hunt Country Open Daily Monday - Thursday: Noon to 6 pm Friday - Sunday: Noon to 7 pm

experiencegreenhill.com info@greenhillvineyards.com 23595 Winery Lane, Middleburg, VA 20117 AUGUST 2022

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CALENDAR OF EVENTS

SEA AND SKY AT THE BYRNE GALLERY

August 1 - 28 | thebyrnegallery.com The Byrne Gallery is proud to present Sea and Sky, an exhibition which features the work of three different artists representing both West Coast and East Coast influences. The exhibit will showcase paintings by Shima Shanti, a native of Montana currently residing in San Diego, California, who uses beeswax and fire in the ancient medium of 3D encaustic art. Also featured are the paintings of Gerald Hennesy, an impressionistic painter of landscapes whose focus on the Atlantic Ocean is both inspiring and breathtaking. Hennesy’s son, Shawn Hennesy, will exhibit his beach scenes which evoke tranquil feelings reminiscent of walking the eastern coastline.

MIDDLEBURG’S 16TH ANNUAL SIDEWALK SALE

August 5 - 7 | 10 a.m. - 5 p.m.

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AUGUST 2022

tinyurl.com/mrx939n2 Join the Town of Middleburg and the Middleburg Business & Professional Association for the 16th Annual Sidewalk Sale in beautiful downtown Middleburg! Look for the balloons at participating businesses and shop the weekend away with amazing bargains and savings on a myriad of merchandise.

CORK CURRICULUM AT BOXWOOD ESTATE WINERY

August 6, 7, and 27 | 11:30 a.m. | boxwoodwinery.com/events

The town of Lucketts is an important piece of the fabric of Loudoun County, from early Native American history through the 18th century and the American Civil War. Join the VPHAA for a historic hike near Temple Hall and experience a landscape largely untouched by development and not usually open to the public. Please arrive early as the ride will begin at 9 a.m. and last approximately two and a half hours.

LIVE MUSIC BY JULIET LLOYD TRIO AT LOST BARREL BREWING

August 13 | 5 - 8 p.m. | lostbarrel.com

Learn more about the basics of wine with Boxwood Estate Winery’s summertime education series. Cork Curriculum is a three-part series of 90-minute Friday or Saturday classes.

Join Lost Barrel Brewing for live music, drinks, food, and fun!

VIRGINIA PIEDMONT HERITAGE ASSOCIATION: LUCKETTS TRAIL RIDE

August 18 - 21 | salamanderhotels.com/ FamilyReunion/

August 7 | 9 - 11:30 a.m. | piedmontheritage.org

THE FAMILY REUNION AT SALAMANDER RESORT & SPA

FOOD & WINE and Sheila Johnson’s Salamander Calendar | Page 43

CALENDAR OF EVENTS

Calendar | From page 42 Resort & Spa invite you to join them at The Family Reunion, presented by Kwame Onwuachi. Enjoy culinary presentations, exclusive dinners, and thought-provoking discussions with talented chefs, sommeliers, and industry leaders. A limited number of All-Access Passes are still available. Overnight packages and Evening Event Passes are sold out.

FARM-TO-FORK LOCAL WINE DINNER August 19 | 6 - 9 p.m. | middleburgcommunitycenter.com/calendar The Middleburg Community Center is thrilled to bring back the Seasonal Local Dinner. This

they sell out! Tickets are $155 per person and available through Eventbrite.

MARS GREAT MEADOW INTERNATIONAL

August 24 - 28 | greatmeadowinternational.com Witness world-class eventing right in your own backyard! The MARS Great Meadow International will take place August 24-28 at Great Meadow in The Plains, Virginia! In addition to top competition, the MARS Great Meadow International offers numerous tailgating options, food trucks, and fabulous shopping in the vendor village.

APPALACHIAN CHAMBER MUSIC FESTIVAL AT MIDDLEBURG COMMUNITY CENTER

year MCC has invited Magnolias at the Mill into

August 25 | 7 p.m. | appalachianchamber.org

the kitchen to create a fantastic meal, served

ACMF brings this concert of festival highlights to the Middleburg community. The event features the world premiere of “Appalachia” by Ci-

in the Community Center Terrace Room & Herb Garden. Be sure to get your tickets before

aran Farrell for wind trio, Brahms, Mark O’Connor, composer-in-residence Steve Snowden, and more. Tickets are $40.

OPEN LATE CONCERT SERIES AT NSLM

August 26 | 6 - 8 p.m. | nationalsporting.org Bring your chairs or blanket and enjoy a free concert on the lawn of the National Sporting Library & Museum. The concert and museum admission are free and open to the public. Picnics are welcome, but no glass containers or outside alcohol is permitted. Concessions will be available, and there is free parking onsite. Pets must be leashed. The NSLM also invites you to visit the Town of Middleburg starting at 4 p.m. to participate in a scavenger hunt across the town supporting local businesses. Participants will get a prize for participation as well as have the opportunity to win an ultimate prize for completing the scavenger hunt. ML

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A Decade Afield

Celebrating 10 Years of the NSLM’s

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AUGUST 2022

Museum

image credits at NationalSporting.org

National Sporting L i br a ry & M use u m

102 The Plains Rd, Middleburg, VA 20117 540-687-6542 | NationalSporting.org

June 3–September 18, 2022

McLEAN $39,000,000 Iconic Riverfront Estate, McLean, VA Mark C. Lowham +1 703 966 6949

GREAT FALLS $12,000,000 Château de Lumiere, Great Falls, VA Daniel Heider +1 202 938 3685

WAVERLY $29,900,000 Langley Farms Estate, McLean, VA Mark C. Lowham +1 703 966 6949

GRENATA $5,995,000 40483 Grenata Preserve Place, Leesburg, VA Francie Baroody +1 703 622 8550

MIDDLEBURG $3,750,000 | Development Opportunity 115 Washington Street, Middleburg, VA Bundles Murdock +1 540 454 3499 Laura Farrell +1 540 395 1680

THE PLAINS $2,950,000 3819 Landmark Road, The Plains, VA Laura Farrell +1 540 395 1680

McLEAN ACRES $2,995,000 8636 Old Dominion Drive, McLean, VA Mark C. Lowham +1 703 966 6949

McLEAN ESTATE PARCEL $2,700,000 1031 Savile Lane, McLean, VA Cynthia Steele Vance +1 703 408 1810

FAIRVIEW FARM $2,250,000 3264 Millwood Road, Boyce, Virginia Laura Farrell +1 540 395 1680

WESLEY HEIGHTS $7,200,000 4417 Garfield Street NW, Washington, DC Michael Rankin +1 202 271 3344

MAISON BLANCHE $10,500,000 8911 Georgetown Pike, McLean, VA Andre Amini +1 703 622 4473 Cynthia Steele Vance +1 703 408 1810

BERKLEY $9,750,000 1930 Foxview Circle NW, Washington, DC Jonathan Taylor +1 202 276 3344

THE PLAINS BROKERAGE 6474 MAIN STREET, THE PLAINS, VA | +1 540 212 9993 | TTRSIR.COM ©2022 TTR Sotheby’s International Realty, licensed real estate broker. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered service marks used with permission. Each Office Is Independently Owned And Operated. Equal housing opportunity. All information deemed reliable but not guaranteed. Price and availability subject to change. US dollar conversion as of 05/28/19.

AUGUST 2022

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Your Life is Now Explore a world of adventure in the Virginia countryside. Get in touch with nature on our secluded riding trails, escape to serenity at our Forbes

Five-Star rated spa and enjoy unforgettable dining experiences just a short drive from our nation’s capital.

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